[Sca-cooks] OOP: Bakin' Bacon

[Steve]

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When I worked in a kitchen on the east coast we baked bacon all the time
for quiches and for Sunday brunch.  Sheet-pans full of it at a time.  It
worked out well and got lots of it done quickly, we always put a sheet of
parchment paper under the bacon, if we didn't get really lazy and order it
already on paper in big flat boxes.

aeduin

At 12:53 PM 10/16/2002 -0700, you wrote:

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>There are instructions on the package (I'm guessing you just hadn't
>noticed, or are asking in advance of actually buying the bacon)
>For me, the secret is to use a kitchen timer so I don't forget the bacon
>is baking and end up burning it. At least in a skillet if the bacon starts
>burning while I'm are making the eggs, I can quickly get the few slices
>out of the skillet before they are ruined.  Baking the bacon in the oven
>allows me to not realize it's burning until too late, and ruin half the
>package cause that's how much fits on the broiler pan.
>Bonne, who doesn't bother with excuses for preserved pork at breakfast.
>  lilinah at earthlink.net wrote:I love bacon, and this is a great excuse to
> eat it.
>
>In restaurants, i know they don't "fry" it in a pan on the stove, but
>cook it in the oven...
>
>So, what's the secret of doing this
>
>
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